Kategoriarkiv: Recept

Batch 64 – Porter



Batch 64 – Porter


Type: All Grain
Batch Size: 23.00 l
Boil Size: 30.04 l
Boil Time: 60 min
End of Boil Vol: 26.04 l
Final Bottling Vol: 21.00 l
Fermentation: Ale, Two Stage
Date: 15 Nov 2018
Brewer: Andreas Ekström
Asst Brewer:
Equipment: Kittel 50l 23l batch
Efficiency: 78.00 %
Est Mash Efficiency: 84.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
5.50 kg Pilsner (4.5 EBC) Grain 1 86.6 %
0.40 kg Crystal 150 (170.0 EBC) Grain 2 6.3 %
0.35 kg Choklad (800.0 EBC) Grain 3 5.5 %
0.10 kg Black (1500.0 EBC) Grain 4 1.6 %
15.00 g Hallertau Magnum [14.00 %] – Boil 60.0 min Hop 5 20.9 IBUs
10.00 g Hallertauer Mittelfrueh [4.00 %] – Boil 10.0 min Hop 6 1.4 IBUs
2.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 7

Gravity, Alcohol Content and Color

Est Original Gravity: 1.062 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.3 %
Bitterness: 22.4 IBUs
Est Color: 63.7 EBC
Measured Original Gravity: 1.058 SG
Measured Final Gravity: 1.016 SG
Actual Alcohol by Vol: 5.5 %
Calories: 551.2 kcal/l

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body
Sparge Water: 19.84 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.51
Measured Mash PH: 5.20
Total Grain Weight: 6.35 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Saccharification Add 22.06 l of water at 71.5 C 66.7 C 60 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

Sparge: Fly sparge with 19.84 l water at 75.6 C

Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 86.48 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 86.48 KPA
Carbonation (from Meas Vol): Keg with 86.48 KPA
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Created with BeerSmith


Batch 63 – Jul Bitter Egen Humle v5



Batch 63 – Jul Bitter Egen Humle v5


Type: All Grain
Batch Size: 23.00 l
Boil Size: 30.04 l
Boil Time: 60 min
End of Boil Vol: 26.04 l
Final Bottling Vol: 21.00 l
Fermentation: Ale, Two Stage
Date: 29 Oct 2018
Brewer: Andreas Ekström
Asst Brewer:
Equipment: Kittel 50l 23l batch
Efficiency: 77.00 %
Est Mash Efficiency: 83.7 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
23.00 l aekstrom Moshers Ideal Pale Ale Water 1
5.00 kg Viking Pale Ale (4.6 EBC) Grain 2 92.9 %
0.25 kg Viking Crystal 150 (150.0 EBC) Grain 3 4.6 %
0.13 kg Chocolate Malt (886.5 EBC) Grain 4 2.4 %
18.00 g Hallertau Magnum [14.00 %] – Boil 60.0 min Hop 5 26.4 IBUs
4.86 g MM-Klar (Boil 15.0 mins) Fining 6
25.00 g Northern Brewer – Hemodlad [4.50 %] – Boil 15.0 min Hop 7 5.3 IBUs
1.22 tsp Yeast Nutrient (Boil 15.0 mins) Other 8
35.00 g Northern Brewer – Hemodlad [4.50 %] – Boil 1.0 min Hop 9 0.6 IBUs
2.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 10

Gravity, Alcohol Content and Color

Est Original Gravity: 1.055 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.9 %
Bitterness: 32.4 IBUs
Est Color: 30.1 EBC
Measured Original Gravity: 1.052 SG
Measured Final Gravity: 1.013 SG
Actual Alcohol by Vol: 5.1 %
Calories: 488.8 kcal/l

Mash Profile

Mash Name: Single Infusion, 65c, No Mash Out
Sparge Water: 21.40 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.48
Measured Mash PH: 5.20
Total Grain Weight: 5.38 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 19.53 l of water at 69.5 C 65.0 C 60 min

Sparge: Fly sparge with 21.40 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 86.48 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 86.48 KPA
Carbonation (from Meas Vol): Keg with 86.48 KPA
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Created with BeerSmith


Batch 62 – Dubbel v2



Batch 62 – Dubbel v2


Type: All Grain
Batch Size: 23.00 l
Boil Size: 30.04 l
Boil Time: 60 min
End of Boil Vol: 26.04 l
Final Bottling Vol: 21.00 l
Fermentation: Ale, Single Stage
Date: 20 Oct 2018
Brewer: Andreas Ekström
Asst Brewer:
Equipment: Kittel 50l 23l batch
Efficiency: 75.00 %
Est Mash Efficiency: 81.5 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
5.20 kg Viking Pilsner Malt (3.7 EBC) Grain 1 82.5 %
0.30 kg Crystal 150 (170.0 EBC) Grain 2 4.8 %
0.20 kg Special B (Castle) (300.0 EBC) Grain 3 3.2 %
0.60 kg Candi Sugar, Amber (147.8 EBC) Sugar 4 9.5 %
13.00 g Hallertau Magnum [14.00 %] – Boil 60.0 min Hop 5 17.7 IBUs
4.86 g MM-Klar (Boil 10.0 mins) Fining 6
1.22 tsp Yeast Nutrient (Boil 10.0 mins) Other 7
2.0 pkg Bavarian Lager (Mangrove Jack's #M76) Yeast 8
0.61 tsp Gelatin (Secondary 5.0 hours) Fining 9

Gravity, Alcohol Content and Color

Est Original Gravity: 1.066 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 7.4 %
Bitterness: 17.7 IBUs
Est Color: 35.0 EBC
Measured Original Gravity: 1.065 SG
Measured Final Gravity: 1.007 SG
Actual Alcohol by Vol: 7.6 %
Calories: 608.2 kcal/l

Mash Profile

Mash Name: Single Infusion 65.5, Medium Light Body, No Mash Out
Sparge Water: 20.88 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.55
Measured Mash PH: 5.20
Total Grain Weight: 6.30 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 20.37 l of water at 70.1 C 65.5 C 60 min

Sparge: Fly sparge with 20.88 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 86.48 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 86.48 KPA
Carbonation (from Meas Vol): Keg with 86.48 KPA
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Kallkrash 5/11

Created with BeerSmith


Batch 61 – Witbier



Batch 61 – Witbier


Type: All Grain
Batch Size: 23.00 l
Boil Size: 30.04 l
Boil Time: 60 min
End of Boil Vol: 26.04 l
Final Bottling Vol: 21.00 l
Fermentation: Ale, Single Stage
Date: 22 Sep 2018
Brewer: Andreas Ekström
Asst Brewer:
Equipment: Kittel 50l 23l batch
Efficiency: 75.00 %
Est Mash Efficiency: 81.5 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
2.60 kg Pilsner (4.5 EBC) Grain 1 52.8 %
2.20 kg Vetemalt (6.0 EBC) Grain 2 44.7 %
0.12 kg Munchner (20.0 EBC) Grain 3 2.4 %
12.00 g Hallertau Magnum [14.00 %] – Boil 60.0 min Hop 4 18.3 IBUs
1.22 tsp Yeast Nutrient (Boil 19.0 mins) Other 5
1.22 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6
50.00 g Orange Peel, Bitter (Boil 5.0 mins) Spice 7
10.00 g Coriander Seed (Boil 5.0 mins) Spice 8
2.0 pkg Belgian Wit (Mangrove Jack's #M21) Yeast 9

Gravity, Alcohol Content and Color

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 18.3 IBUs
Est Color: 8.4 EBC
Measured Original Gravity: 1.048 SG
Measured Final Gravity: 1.009 SG
Actual Alcohol by Vol: 5.1 %
Calories: 444.9 kcal/l

Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body
Sparge Water: 22.14 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.69
Measured Mash PH: 5.20
Total Grain Weight: 4.92 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Saccharification Add 18.33 l of water at 71.2 C 66.7 C 60 min
Mash Out Heat to 75.6 C over 10 min 75.6 C 10 min

Sparge: Fly sparge with 22.14 l water at 75.6 C

Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 86.48 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Single Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 86.48 KPA
Carbonation (from Meas Vol): Keg with 86.48 KPA
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Created with BeerSmith


Batch 60 – Tysk Pilsner New



Batch 60 – Tysk Pilsner New


Type: All Grain
Batch Size: 23.00 l
Boil Size: 32.04 l
Boil Time: 90 min
End of Boil Vol: 26.04 l
Final Bottling Vol: 21.00 l
Fermentation: Lager, BRÜLOSOPHY
Date: 31 Aug 2018
Brewer: Andreas Ekström
Asst Brewer:
Equipment: Kittel 50l 23l batch-90min
Efficiency: 75.00 %
Est Mash Efficiency: 81.5 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
4.50 kg Viking Pilsner Malt (3.7 EBC) Grain 1 90.0 %
0.30 kg Munchner (20.0 EBC) Grain 2 6.0 %
0.20 kg Viking Red Ale (70.0 EBC) Grain 3 4.0 %
20.00 g Magnum [14.00 %] – Boil 60.0 min Hop 4 31.1 IBUs
20.00 g Hallertauer Mittelfrueh [4.00 %] – Boil 15.0 min Hop 5 4.4 IBUs
4.86 g MM-Klar (Boil 10.0 mins) Fining 6
1.22 tsp Yeast Nutrient (Boil 10.0 mins) Other 7
20.00 g Hallertauer Mittelfrueh [4.00 %] – Boil 1.0 min Hop 8 0.4 IBUs
2.0 pkg Bavarian Lager (Mangrove Jack's #M76) Yeast 9
0.61 tsp Gelatin (Secondary 5.0 hours) Fining 10

Gravity, Alcohol Content and Color

Est Original Gravity: 1.051 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 35.8 IBUs
Est Color: 10.3 EBC
Measured Original Gravity: 1.051 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 5.1 %
Calories: 477.8 kcal/l

Mash Profile

Mash Name: Single Infusion 65.5, Medium Light Body, No Mash Out
Sparge Water: 24.01 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.68
Measured Mash PH: 5.20
Total Grain Weight: 5.00 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 18.54 l of water at 69.9 C 65.5 C 60 min

Sparge: Fly sparge with 24.01 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 86.48 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Lager, BRÜLOSOPHY
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 86.48 KPA
Carbonation (from Meas Vol): Keg with 86.48 KPA
Age for: 4.00 days
Storage Temperature: 0.0 C

Notes

Created with BeerSmith


Batch 59 – Saison v4



Batch 59 – Saison v4


Type: All Grain
Batch Size: 23.00 l
Boil Size: 30.04 l
Boil Time: 60 min
End of Boil Vol: 26.04 l
Final Bottling Vol: 21.00 l
Fermentation: Ale, Two Stage
Date: 06 Jun 2018
Brewer: Andreas Ekström
Asst Brewer:
Equipment: Kittel 50l 23l batch
Efficiency: 75.00 %
Est Mash Efficiency: 81.5 %
Taste Rating: 30.0
Taste Notes: 1.5kg hallon och 0.5kg Blåbär efter 1 veckas jäsning
Ingredients

Amt

Name

Type

#

%/IBU
5.00 kg Pilsner (4.5 EBC) Grain 1 87.7 %
0.50 kg Vetemalt (6.0 EBC) Grain 2 8.8 %
0.20 kg Viking Münchermalt (18.0 EBC) Grain 3 3.5 %
20.00 g Magnum [14.00 %] – Boil 60.0 min Hop 4 26.3 IBUs
6.00 g MM-klar (Boil 15.0 mins) Fining 5
1.22 tsp Yeast Nutrient (Boil 15.0 mins) Other 6
23.00 g Hallertauer Mittelfrueh [4.00 %] – Boil 0.0 min Hop 7 0.0 IBUs
1.1 pkg Belle Saison (Danstar #) Yeast 8

Gravity, Alcohol Content and Color

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 6.3 %
Bitterness: 26.3 IBUs
Est Color: 8.8 EBC
Measured Original Gravity: 1.055 SG
Measured Final Gravity: 1.007 SG
Actual Alcohol by Vol: 6.3 %
Calories: 509.8 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 20.88 l
Sparge Temperature: 0.0 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.70
Measured Mash PH: 5.20
Total Grain Weight: 5.70 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 20.37 l of water at 70.9 C 65.6 C 75 min

Sparge: Fly sparge with 20.88 l water at 0.0 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 86.48 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 86.48 KPA
Carbonation (from Meas Vol): Keg with 86.48 KPA
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

1.5kg hallon och 0.5kg Blåbär efter 1 veckas jäsning

Created with BeerSmith


Batch 58 – Bitter Egen Humle v4



Batch 58 – Bitter Egen Humle v4


Type: All Grain
Batch Size: 23.00 l
Boil Size: 30.04 l
Boil Time: 60 min
End of Boil Vol: 26.04 l
Final Bottling Vol: 21.00 l
Fermentation: Ale, Two Stage
Date: 05 Jun 2018
Brewer: Andreas Ekström
Asst Brewer:
Equipment: Kittel 50l 23l batch
Efficiency: 77.00 %
Est Mash Efficiency: 83.7 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
23.00 l aekstrom Moshers Ideal Pale Ale Water 1
5.30 kg Viking Pale Ale (4.6 EBC) Grain 2 93.0 %
0.25 kg Viking Crystal 150 (150.0 EBC) Grain 3 4.4 %
0.15 kg Chocolate Malt (886.5 EBC) Grain 4 2.6 %
18.00 g Hallertau Magnum [14.00 %] – Boil 60.0 min Hop 5 25.8 IBUs
4.86 g MM-Klar (Boil 15.0 mins) Fining 6
25.00 g Northern Brewer – Hemodlad [4.50 %] – Boil 15.0 min Hop 7 5.2 IBUs
1.22 tsp Yeast Nutrient (Boil 15.0 mins) Other 8
35.00 g Northern Brewer – Hemodlad [4.50 %] – Boil 1.0 min Hop 9 0.6 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 10

Gravity, Alcohol Content and Color

Est Original Gravity: 1.059 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 31.6 IBUs
Est Color: 32.4 EBC
Measured Original Gravity: 1.055 SG
Measured Final Gravity: 1.020 SG
Actual Alcohol by Vol: 4.6 %
Calories: 527.4 kcal/l

Mash Profile

Mash Name: Single Infusion, 65c, No Mash Out
Sparge Water: 20.88 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.48
Measured Mash PH: 5.20
Total Grain Weight: 5.70 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 20.37 l of water at 69.5 C 65.0 C 60 min

Sparge: Fly sparge with 20.88 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 86.48 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 86.48 KPA
Carbonation (from Meas Vol): Keg with 86.48 KPA
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Created with BeerSmith


Batch 56 – IPA – v13



Batch 56 – IPA – v13


Type: All Grain
Batch Size: 40.00 l
Boil Size: 47.75 l
Boil Time: 60 min
End of Boil Vol: 43.75 l
Final Bottling Vol: 38.00 l
Fermentation: Ale, Two Stage
Date: 13 Jan 2018
Brewer: Andreas Ekström
Asst Brewer:
Equipment: Kittel 50l 40l Batch
Efficiency: 88.00 %
Est Mash Efficiency: 92.4 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
8.00 kg Pilsner (4.5 EBC) Grain 1 94.1 %
0.50 kg Caramel Malt – 40L (Briess) (78.8 EBC) Grain 2 5.9 %
40.00 g Hallertau Magnum [14.00 %] – Boil 60.0 min Hop 3 33.6 IBUs
2.11 mg MM-Klar (Boil 10.0 mins) Fining 4
50.00 g Amarillo [9.20 %] – Boil 10.0 min Hop 5 10.0 IBUs
2.11 tsp Yeast Nutrient (Boil 10.0 mins) Other 6
10.00 g Gypsum (Calcium Sulfate) (Boil 10.0 mins) Water Agent 7
100.00 g Amarillo [9.20 %] – Boil 0.0 min Hop 8 0.0 IBUs
50.00 g Cascade [5.50 %] – Boil 0.0 min Hop 9 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 10
150.00 g Amarillo [9.20 %] – Dry Hop 5.0 Days Hop 11 0.0 IBUs
1.06 tsp Gelatin (Secondary 2.0 days) Fining 12
50.00 g Cascade [5.50 %] – Dry Hop 0.0 Days Hop 13 0.0 IBUs

Gravity, Alcohol Content and Color

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 6.1 %
Bitterness: 43.7 IBUs
Est Color: 11.8 EBC
Measured Original Gravity: 1.055 SG
Measured Final Gravity: 1.011 SG
Actual Alcohol by Vol: 5.8 %
Calories: 515.2 kcal/l

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out
Sparge Water: 34.09 l
Sparge Temperature: 0.0 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.66
Measured Mash PH: 5.20
Total Grain Weight: 8.50 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 27.67 l of water at 71.3 C 65.6 C 75 min

Sparge: Fly sparge with 34.09 l water at 0.0 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 86.48 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 86.48 KPA
Carbonation (from Meas Vol): Keg with 86.48 KPA
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Created with BeerSmith


Batch 55 – Jul Bitter Egen Humle v4



Batch 55 – Jul Bitter Egen Humle v4


Type: All Grain
Batch Size: 23.00 l
Boil Size: 30.04 l
Boil Time: 60 min
End of Boil Vol: 26.04 l
Final Bottling Vol: 21.00 l
Fermentation: Ale, Two Stage
Date: 24 Nov 2017
Brewer: Andreas Ekström
Asst Brewer:
Equipment: Kittel 50l 23l batch
Efficiency: 77.00 %
Est Mash Efficiency: 83.7 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
23.00 l aekstrom Moshers Ideal Pale Ale Water 1
4.80 kg Viking Pale Ale (4.6 EBC) Grain 2 93.2 %
0.25 kg Viking Crystal 150 (150.0 EBC) Grain 3 4.9 %
0.10 kg Chocolate Malt (886.5 EBC) Grain 4 1.9 %
18.00 g Hallertau Magnum [14.00 %] – Boil 60.0 min Hop 5 26.9 IBUs
4.86 g MM-Klar (Boil 15.0 mins) Fining 6
25.00 g Northern Brewer – Hemodlad [4.50 %] – Boil 15.0 min Hop 7 5.4 IBUs
1.22 tsp Yeast Nutrient (Boil 15.0 mins) Other 8
35.00 g Northern Brewer – Hemodlad [4.50 %] – Boil 1.0 min Hop 9 0.7 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 10

Gravity, Alcohol Content and Color

Est Original Gravity: 1.053 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 33.0 IBUs
Est Color: 26.8 EBC
Measured Original Gravity: 1.055 SG
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 5.4 %
Calories: 519.2 kcal/l

Mash Profile

Mash Name: Single Infusion, 65c, No Mash Out
Sparge Water: 21.77 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.48
Measured Mash PH: 5.20
Total Grain Weight: 5.15 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 18.93 l of water at 69.4 C 65.0 C 60 min

Sparge: Fly sparge with 21.77 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 86.48 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 86.48 KPA
Carbonation (from Meas Vol): Keg with 86.48 KPA
Age for: 30.00 days
Storage Temperature: 18.3 C

Notes

Created with BeerSmith


Batch 53 – Tysk Pilsner



Batch 53 – Tysk Pilsner


Type: All Grain
Batch Size: 23.00 l
Boil Size: 32.04 l
Boil Time: 90 min
End of Boil Vol: 26.04 l
Final Bottling Vol: 21.00 l
Fermentation: Lager, BRÜLOSOPHY
Date: 28 May 2017
Brewer: Andreas Ekström
Asst Brewer:
Equipment: Kittel 50l 23l batch-90min
Efficiency: 75.00 %
Est Mash Efficiency: 81.5 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amt

Name

Type

#

%/IBU
4.50 kg Viking Pilsner Malt (3.7 EBC) Grain 1 90.0 %
0.30 kg Munchner (20.0 EBC) Grain 2 6.0 %
0.20 kg Viking Melanoidmalt (70.0 EBC) Grain 3 4.0 %
20.00 g Magnum [14.00 %] – Boil 60.0 min Hop 4 31.1 IBUs
25.00 g Northern Brewer – Hemodlad [4.50 %] – Boil 15.0 min Hop 5 5.6 IBUs
4.86 g MM-Klar (Boil 10.0 mins) Fining 6
1.22 tsp Yeast Nutrient (Boil 10.0 mins) Other 7
25.00 g Northern Brewer – Hemodlad [4.50 %] – Boil 1.0 min Hop 8 0.5 IBUs
2.0 pkg Bavarian Lager (Mangrove Jack's #M76) Yeast 9
0.61 tsp Gelatin (Secondary 5.0 hours) Fining 10

Gravity, Alcohol Content and Color

Est Original Gravity: 1.051 SG
Est Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.4 %
Bitterness: 37.2 IBUs
Est Color: 10.3 EBC
Measured Original Gravity: 1.056 SG
Measured Final Gravity: 1.014 SG
Actual Alcohol by Vol: 5.5 %
Calories: 529.0 kcal/l

Mash Profile

Mash Name: Single Infusion 65.5, Medium Light Body, No Mash Out
Sparge Water: 24.01 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.68
Measured Mash PH: 5.20
Total Grain Weight: 5.00 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps

Name

Description

Step Temperature

Step Time
Mash In Add 18.54 l of water at 69.9 C 65.5 C 60 min

Sparge: Fly sparge with 24.01 l water at 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg
Pressure/Weight: 86.48 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Lager, BRÜLOSOPHY
Fermenter:
Volumes of CO2: 2.3
Carbonation Est: Keg with 86.48 KPA
Carbonation (from Meas Vol): Keg with 86.48 KPA
Age for: 4.00 days
Storage Temperature: 0.0 C

Notes

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